If you love seafood with a twist of comfort and elegance, the Stuffed Catfish with Shrimp and Spinach Recipe is going to become your new favorite. This dish combines flaky catfish fillets with a luscious stuffing of shrimp, spinach, and creamy cheeses, all wrapped in a crispy golden crust. Every bite delivers a beautiful balance of flavors and textures, from the tender fish to the savory, cheesy filling and the satisfying crunch outside. Whether you’re cooking for a special occasion or simply want to impress your family at dinner, this recipe is straightforward yet impressive enough to earn a permanent spot in your meal rotation.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a vital role in turning this dish into a showstopper. The fresh seafood is enhanced by creamy cheeses and seasoned with just the right spices for warmth and depth, while the spinach adds a pop of vibrant color and healthy greens. The crispy panko crust provides a perfect textural contrast that will make your taste buds dance.
- 4 large catfish fillets (skinless): The flaky base that holds all the goodness together, mild yet full of flavor.
- 1 cup cooked spinach (sautéed or frozen, drained): Adds a nutritious green element and moist texture to the stuffing.
- 1 cup shrimp (Gulf or jumbo shrimp, peeled and chopped): Brings a sweet seafood punch that pairs beautifully with the catfish.
- 1 cup mozzarella cheese (shredded): Offers melty creaminess, but feel free to substitute with cheddar or parmesan for different flavor notes.
- 1/2 cup cream cheese (softened): Makes the filling rich and velvety, binding the stuffing perfectly.
- 1 teaspoon garlic powder: Elevates the stuffing with aromatic warmth.
- 1 teaspoon paprika (smoked for added flavor): Adds a subtle smoky depth and a touch of color.
- Salt and black pepper to taste: Essential seasonings that bring all the flavors into harmony.
- 1 cup all-purpose flour (or gluten-free flour): For the initial coating that helps the crust stick well.
- 2 large eggs (beaten): Acts as the glue for the breadcrumbs to form a crispy crust.
- 1 1/2 cups panko breadcrumbs: Provides that irresistible crunch everyone loves, enhanced with 1 tablespoon fresh parsley for a hint of freshness.
- Olive oil for frying: The key to achieving a golden, crispy exterior without overpowering the delicate seafood flavors.
How to Make Stuffed Catfish with Shrimp and Spinach Recipe
Step 1: Prepare the luscious stuffing
Start by mixing together all the elements that will make the stuffing burst with flavor. Combine the shrimp with the drained, cooked spinach, then fold in both the shredded mozzarella and softened cream cheese until the mixture is smooth and creamy. Season this blend with garlic powder, smoked paprika, salt, and freshly ground black pepper, stirring well to achieve a harmonious mixture that’s rich and flavorful.
Step 2: Create the catfish pockets
Each catfish fillet is the canvas for your delicious filling. Lay a fillet flat and spoon about 2 to 3 tablespoons of the shrimp-spinach mixture onto one side. Take care not to overload it, so the fillet folds neatly over without breaking. Fold it over to enclose the stuffing and secure it gently with toothpicks for safe frying without losing that precious filling.
Step 3: Bread with care for perfect crispiness
Set up a three-step breading station for the best crunchy coating. Start by dusting each stuffed fillet with flour, which helps the egg wash stick better. Then, dip it into the beaten eggs, allowing the moisture to help the panko breadcrumbs adhere beautifully in the final step. Coat the fillets generously with the panko and parsley mixture to ensure each bite has that much-loved crunch.
Step 4: Fry to golden perfection
Heat a good layer of olive oil in a skillet over medium-high heat until it reaches about 350°F. Carefully place the breaded fillets into the hot oil, frying them for roughly 4 to 5 minutes on each side. Watch as they turn an inviting golden brown, developing a crispy crust that contrasts wonderfully with the tender, flavorful interior.
Step 5: Finish and prepare to serve
Once fried, remove the fillets and set them on a paper towel-lined plate to drain any excess oil. Let them rest for a few minutes—it improves the texture and locks in juiciness. Before serving, don’t forget to remove the toothpicks to ensure an effortless eating experience.
How to Serve Stuffed Catfish with Shrimp and Spinach Recipe
Garnishes
A sprinkle of freshly chopped parsley brightens the dish visually and flavor-wise. A squeeze of fresh lemon juice just before serving adds a zesty freshness that complements the seafood beautifully. For an extra touch, consider a light drizzle of garlic butter or a dollop of tartar sauce on the side for dipping.
Side Dishes
The savory richness of this stuffed catfish pairs wonderfully with light, fresh sides such as a crisp green salad with a tangy vinaigrette or simple steamed vegetables like asparagus or green beans. For heartier options, creamy mashed potatoes or a fragrant rice pilaf absorb the delicious juices from the fish and offer a comforting balance.
Creative Ways to Present
Serve each stuffed catfish fillet on a bed of fluffy mashed potatoes or wild rice to showcase the golden crust. Another fun twist is to cut the fillets in half diagonally to reveal the colorful stuffing inside, creating an inviting cross-section that’s bound to impress guests. For a family-style presentation, arrange fillets on a large platter, garnished with lemon wedges and fresh herbs, making it easy for everyone to help themselves.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, place them in an airtight container and keep them refrigerated. They will stay fresh for up to 2 days. To maintain the crispiness, avoid sealing the fish while still hot and allow it to cool completely before storing.
Freezing
You can freeze the stuffed catfish either cooked or uncooked. For best results, freeze them uncooked after breading by wrapping each fillet individually in plastic wrap and placing them in a freezer-safe bag. They can last up to 1 month in the freezer. When ready to use, thaw overnight in the refrigerator before frying.
Reheating
Reheat leftover stuffed catfish in a preheated oven at 350°F for 10-15 minutes to bring back the crispy texture without drying out the fish. Avoid microwaving if possible, as it can make the crust soggy and the fish rubbery.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While catfish is traditional and works beautifully because of its texture and flavor, you can substitute with other firm, mild white fish like tilapia, cod, or haddock. Just be sure the fillets are large enough to hold the stuffing.
Is it possible to bake instead of fry?
Yes, if you prefer a lighter version, you can bake these at 375°F for 20-25 minutes until golden and cooked through. Spray or brush the fillets lightly with oil before baking to help the breadcrumbs crisp up.
Can I prepare the stuffing in advance?
You can make the shrimp and spinach stuffing up to a day ahead and refrigerate it. This makes assembly much quicker when you’re ready to cook, and the flavors actually have a chance to meld together nicely.
What can I substitute for panko breadcrumbs?
If you don’t have panko on hand, regular breadcrumbs work as a substitute, though the texture will be slightly different—less crunchy but still delicious. For a gluten-free option, look for gluten-free panko or crushed gluten-free cereal flakes.
How spicy is this dish? Can I add heat?
This recipe is mild with a gentle smoky warmth from the paprika. If you like it spicy, try adding a pinch of cayenne pepper or some finely chopped fresh jalapeño to the stuffing for a welcome kick.
Final Thoughts
I can’t recommend trying the Stuffed Catfish with Shrimp and Spinach Recipe enough; it’s that perfect blend of tasty, comforting, and impressive all in one. The combination of flaky fish, creamy filling, and crunchy crust creates a delightful meal your family and friends will rave about. Give it a go for your next dinner and watch as it quickly becomes a beloved classic!
Print
Stuffed Catfish with Shrimp and Spinach Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This Stuffed Catfish recipe features tender catfish fillets filled with a creamy mixture of shrimp, spinach, and cheeses, then breaded and pan-fried to golden perfection. It’s a flavorful seafood dish combining the richness of mozzarella and cream cheese with the savory bite of paprika and garlic, ideal for a delightful dinner that feels both indulgent and fresh.
Ingredients
Fish and Stuffing
- 4 large catfish fillets (skinless)
- 1 cup cooked spinach (sautéed or frozen, drained)
- 1 cup shrimp (Gulf or jumbo shrimp, peeled and chopped)
- 1 cup mozzarella cheese (shredded – can substitute with cheddar or parmesan)
- 1/2 cup cream cheese (softened)
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked for added flavor)
- Salt and black pepper to taste
Breading Station
- 1 cup all-purpose flour (or gluten-free flour)
- 2 large eggs (beaten)
- 1 1/2 cups panko breadcrumbs
- 1 tablespoon fresh parsley (chopped)
- Olive oil for frying
Instructions
- Prepare the seafood stuffing: In a large mixing bowl, combine the chopped shrimp with the drained spinach. Add the shredded mozzarella and softened cream cheese and mix well until the mixture is creamy and smooth. Season with garlic powder, smoked paprika, salt, and black pepper, stirring until ingredients are evenly distributed.
- Stuff the catfish fillets: Lay each catfish fillet flat on a cutting board. Spoon about 2 to 3 tablespoons of the stuffing onto one side of the fillet, taking care not to overfill. Fold the other side over to enclose the stuffing and create a pocket. Secure the edges with toothpicks to keep the filling inside during cooking.
- Bread the stuffed fillets: Set up three separate bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with chopped parsley. First, dredge each stuffed fillet in flour to coat lightly, then dip it into the beaten eggs, and finally press it into the breadcrumb mixture until thoroughly coated.
- Fry the catfish: Heat a generous amount of olive oil in a large skillet over medium-high heat until it reaches about 350°F. Carefully place the breaded fillets in the hot oil and fry them for 4 to 5 minutes on each side, or until they become golden brown and crispy on the outside.
- Drain and serve: Remove the fried fillets from the skillet and place them on a paper towel-lined plate to drain excess oil. After a few minutes, remove the toothpicks carefully. Serve warm and enjoy your crispy stuffed catfish.
Notes
- Use fresh or thawed cooked shrimp for the stuffing.
- If preferred, substitute mozzarella with parmesan or cheddar for a variation in flavor.
- Ensure the oil temperature is kept steady at around 350°F to get a crisp coating without greasiness.
- To make gluten-free, use gluten-free flour and gluten-free panko breadcrumbs.
- Remove toothpicks before serving to avoid accidents while eating.
